Ingredients
- 2 cardamon
- 2 yoghurt (plain)
- 1 kg chicken (pieces)
- 1 chilli powder
- 240 ml coconut cream
- 120 gr butter
- 24 gr slivered almonds (roasted)
- 16 gr ginger (finely chopped)
- 8 gr cinnamon
- 3 gr black pepper
- 3 gr salt
- 1 gr saffron
- 4 slices onions (finely sliced)
- some garlic
Fry cinnamon, cardamon, pepper and cloves. Add garlic and ginger and cook for 5-8 minutes, stirring to prevent burning. Toss through the chicken, and cook a further 5 minutes. Combine chilli, yoghurt, salt, and saffron and add to the chicken. Cook until tender. Add coconut cream and almonds, and cook further 5 minutes to allow sauce to reduce. WALT Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
